Pages

Monday, March 20, 2017

Belizean Stew Chicken ~ Instant Pot

We have visited Belize a number of times, but always quickly as one of many port stops on a cruise. Because of the quick visits, sadly we have rarely enjoyed the cuisine of the island. On one of our visits though we did explore and had the opportunity to enjoy some traditional Belizean food, including the Stew Chicken. Well, when we love something, and trust me, we adored the Stew Chicken, we have to come home and try and re-create it, and do it in our Instant Pot. When in Belize we enjoyed the Stew Chicken with rice & beans with a side of potato salad. While we adored the sides with the chicken, they are a bit too carb heavy for our current diet, so we paired this almost dead-on-knock-off Belizean Stew Chicken with our favorite Toasted Cauli-rice. This Stew Chicken with the Toasted Cauli-rice gave us all the deliciousness of being in Belize while helping to keep us fitting into our bathing suits for the next time we visit.

In a large bowl, mix together the Recado rojo, vinegar, coconut aminos, garlic, cumin, oregano, thyme, black pepper and Medjool date. Stir to mix well. Add the chicken pieces and mix to coat all the chicken completly with the sauce. Cover and refrigerate for at least an hour or over night. When ready to make, press the saute button and add the coconut oil to the liner of the Instant Pot. Once the oil is hot, add the onions and saute, stirring occasionally, until they are golden. Remove the onions from the pot and add the chicken pieces. Place the pieces so that they are skin side up. Add the onions back on top of the chicken along with any sauce remaining in the bowl. Add the chicken stock and bay leaves. Turn off saute by pressing the Keep Warm/Cancel button. Secure the lid and set the steam release valve to closed. Press either the Poultry button or use the manuel button, setting time for 15 minutes. Once the 15 minute cook time is finished, quick release the steam by opening the steam valve. Carefully remove the chicken pieces and place them skin side up on a foil lined baking sheet. Place the chicken under a hot broiler to crisp and toast the skin. Serve hot, with sauce ladled on top. Enjoy with Toasted Cauli-rice or more traditionally, with rice & beans and potato salad.